Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Fresh parsley for garnish
- Wooden or metal skewers (cut to fit your air fryer)
Instructions
- Start by soaking your wooden skewers in water for at least 10 minutes to prevent them from burning in the air fryer. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, and pepper. Add the chicken chunks to the bowl and toss thoroughly until every piece is coated. For the best flavor, let the chicken marinate for 15 to 30 minutes in the refrigerator, though you can cook them immediately if you are in a rush.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. While it heats, thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece to allow for air circulation. Place the skewers in the air fryer basket in a single layer. Work in batches if necessary to avoid overcrowding. Air fry for 10 to 12 minutes, flipping the skewers halfway through the cooking time. The chicken is done when it reaches an internal temperature of 165°F and shows golden-brown charred edges.
- Remove the skewers carefully from the air fryer basket using tongs. Transfer them to a serving platter and let them rest for 2 to 3 minutes; this allows the juices to redistribute throughout the meat. Garnish generously with fresh chopped parsley and serve with extra lemon wedges on the side for squeezing. These pair beautifully with a side of tzatziki sauce, Greek salad, or fluffy jasmine rice.
- Cook Time: 27 minutes